Matcha Chia Pudding

I really couldn’t imagine a more perfect way to start the morning. You see, in my world there are two components of a balanced breakfast: a bowl of matcha (powdered green tea) and a bowl of chia pudding. One day I asked myself what would happen if I fused the two together into one awesome bowl of breakfast bliss, and this was the result.

This pudding is packed with plant-based omega-3’s from the chia, antioxidants from both the chia and matcha, the caffeine of a cup of coffee (without the acid), protein, and fiber. Also, it happens to be really delicious. This is truly a one-bowl breakfast that meets every need under the sun. Start your morning with this and it’s impossible to have a bad day.

Makes 1 big bowl

Ingredients:

2 tablespoons chia seeds

1 cup almond milk

1 tablespoon rolled oats

1 tablespoon lemon juice

1-2 tablespoons maple syrup

1 teaspoon vanilla

1/2 teaspoon matcha powder

Most chia pudding recipes simply call for the whole chia seeds to be added right into the pudding. As the seeds absorb the liquid, they turn into a gel and create the pudding texture. This works well enough, but I actually like to blend the seeds right into the pudding. Why? Not only is the texture more smooth, but you’re also potentially unlocking more nutrients by breaking up the seeds. Having said that, whole seeds do look appealing in the pudding and they add a nice texture. Thus, to create the best of both worlds, we’re blending half of the seeds with the other ingredients and then stirring in the other half as whole seeds. Make sense?

Step One

Measure one tablespoon of the chia seeds into a blender along with all the other ingredients – almond milk (or your favorite non-dairy milk), rolled oats, lemon juice, maple syrup (to taste), vanilla, and the matcha powder.

Step Two

Transfer the pudding to a bowl and now stir in the other tablespoon of whole chia seeds. Place in the refrigerator, covered with plastic wrap, for at least 3 hours until it gels into the perfect pudding consistency.

Step Three

To serve, top with a dusting of matcha powder and a drizzle of maple syrup.

Tip: I love making this one as an “overnight” chia pudding – pop in the fridge before bed and your breakfast (and tea!) will be ready when you wake up 🙂

Ooh, I love using molasses and you’re right about the extra health benefits. It’s flavor is a bit strong, kind of like “angry maple syrup” IMO, but if you like the flavor, it would definitely work in this recipe!

Hey Gretchen! Matcha can definitely be found in healthier grocery stores, though it is usually a bit more expensive and not as high quality as some brands you can order online. O-Cha.com is one of my favorite places to order online.

Hey Andrew,
I will be making this very soon since I have everything already. I love making my breakfast the night before. Right now, I have chia pudding made with cherries in the fridge for tomorrow.
do you no longer have a print option for your recipes? I can’t find it.
thanks again!

Thanks, Linds! 🙂 The one in the picture is actually from Teavana, but I prefer to buy matcha from o-cha.com – they’re directly in Japan and can offer the freshest and highest quality green teas I’ve found.

I’ve made matcha/chia pudding before but your version is far better than my concoction – it has been so fully adopted into my kitchen that the recipe is posted inside my cupboards. Thank you for sharing!!
Have a brilliant day!

I think this is my favorite out of all of the One Ingredient recipes I have tried so far! So frothy & creamy. Perfect way to start the day. I added a little silken tofu to mine to help the texture a little bit because I’m a little wonky when it comes to slimy, jellied texture things like Jell-O or wet chia seeds lol. it really helped!!!

I made this for a Halloween party today- so cool as Monster Pudding, but I used coconut milk and voided the oatmeal and lemon for my allergies. I thought I saw red chia at the store, and I will make it for Christmas, too 🙂

Andrew, nice to see an experienced chef showing readers about the benefits of using matcha in food, it has great health benefits. I am a long time fan of matcha, but find that in the US may do not know that there are different grades of matcha. The grade of matcha you use will affect your final flavoring as a drinking beverage or an additive ingredient to a tasty recipe. For example, culinary grades (and there are several), are more bitter that your ceremonial grade matches (which also have many different grade levels). So what I recommend to matcha lovers is to taste different grade levels and select a matcha that complements your ingredients. Cheers!
Peter -thinkmatcha.com

I am researching a low estrogen diet and this is the best looking recipe ive seen in the past 2 hours!! I have 2 questions how many portions are in this big bowl and how long will it keep in the fridge for?

Wow, I’ve tried a lot of chia puddings (especially matcha flavoured ones) but have never tried blending the seeds first. I will have to give this a try.
Love the Japanese bowl you served it in – and your photography looks amazing too 🙂 Great Stuff!

I want to try this recipe so bad! It looks delicious. However, I’m on a diet that won’t let me eat and grains, so oats are out of the question. Is there anything you would suggest I substitute instead, or could I just leave the oats out? Thanks

I feel like the acid in the lemon juice adds a ton of freshness and brought out some of the brighter flavors. Without it, the pudding tasted much “flatter” to me, and the amount I used didn’t add a strong lemony flavor to my taste. But obviously, if you didn’t like the lemon, feel free to omit it. It works just fine without!